Mushroom, Leek and Parmesan Bread Pudding Recipe

Name: Mushroom, Leek and Parmesan Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dried porcini mushrooms (1 ounce); 1 1/2 cups hot water; 4 tablespoons unsalted butter; 4 medium leeks, white and tender green parts, halved lengthwise and thinly sliced crosswise; Sea salt and freshly ground pepper; 4 garlic cloves, minced; 1/2 pound cremini mushrooms, thinly sliced; 1/2 cup dry white wine; One 9-ounce baguette, cut into 1-inch dice; 6 large eggs, lightly beaten; 2 cups heavy cream; 1 1/2 cups freshly grated Parmesan cheese (6 ounces); 1 pound assorted mushrooms, such as oysters, chanterelles and stemmed shiitakes, thickly sliced; 2 tablespoons finely chopped thyme leaves; 2 tablespoons finely chopped flat-leaf parsley

Servings: persons

1 cup dried porcini mushrooms (1 ounce)
1 1/2 cups hot water
4 tablespoons unsalted butter
4 medium leeks, white and tender green parts, halved lengthwise and thinly sliced crosswise
Sea salt and freshly ground pepper
4 garlic cloves, minced
1/2 pound cremini mushrooms, thinly sliced
1/2 cup dry white wine
One 9-ounce baguette, cut into 1-inch dice
6 large eggs, lightly beaten
2 cups heavy cream
1 1/2 cups freshly grated Parmesan cheese (6 ounces)
1 pound assorted mushrooms, such as oysters, chanterelles and stemmed shiitakes, thickly sliced
2 tablespoons finely chopped thyme leaves
2 tablespoons finely chopped flat-leaf parsley

1
In a small bowl, soak the dried porcini in the hot water until softened, about 30 minutes.
2
Drain and finely chop the mushrooms, discarding any tough bits.
3
Melt 2 tablespoons of the butter in a large skillet.
4
Add the leeks and a pinch each of salt and pepper and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes.
5
Add the garlic and cook for 2 minutes longer.
6
Add the remaining 2 tablespoons of butter along with the assorted mushrooms and chopped porcini and cook over high heat, stirring frequently, until the mushrooms have released their liquid.
7
Pour in the wine and cook, stirring frequently, until the liquid has evaporated and the mushrooms begin to brown, about 10 minutes.
8
Season the mushrooms with salt and pepper.
9
Preheat the oven to 375.
10
Lightly butter a 3-quart baking dish.
11
Spread the diced bread in the baking dish and spoon the mushrooms on top.
12
In a large bowl, whisk the eggs with the cream, 1 cup of the Parmesan cheese, the thyme and a pinch each of salt and pepper.
13
Pour the custard over the mushrooms.
14
Press a sheet of plastic wrap directly on the custard and let the bread pudding soak for 30 minutes.
15
Discard the plastic wrap.
16
Sprinkle the the remaining 1/2 cup of cheese and the parsley on top of the pudding.
17
Bake for about 40 minutes, or until the custard is set and the top is brown.
18
Let stand for 10 minutes before serving.

1097

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup dried porcini mushrooms (1 ounce), 1 1/2 cups hot water, 4 tablespoons unsalted butter, 4 medium leeks, white and tender green parts, halved lengthwise and thinly sliced crosswise, and more.

Yes, Mushroom, Leek and Parmesan Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mushroom, Leek and Parmesan Bread Pudding

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